Whole-Wheat Couscous With Parmesan & Peas

Couscous, which is actually a type of tiny pasta, makes an almost-instant side dish. Happily, the whole-wheat variety is just as fast to prepare as regular couscous. Lemon zest is a delicious accent to nutty Parmesan in this Italian-inspired couscous.

Ingredients

1 14-ounce can reduced-sodium chicken broth, or vegetable broth

1/4 cup water

2 teaspoons extra-virgin olive oil

1 cup whole-wheat couscous

1 1/2 cups frozen peas

2 tablespoons chopped fresh dill

1 teaspoon freshly grated lemon zest

1/2 cup freshly grated Parmesan cheese

salt & freshly ground pepper, to taste

Instructions

Step 1

Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.

Step 2

Meanwhile, cook peas on the stovetop or in the microwave according to package directions.

Step 3

Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.